I love these Mushroom Stuffing Balls! They’re a fun twist on traditional stuffing – crispy on the outside and moist on the inside. Serve them with roast chicken, turkey, or pork – and don’t forget the gravy! Mushrooms keep the stuffing balls moist, but if mushrooms aren’t your thing, try adding sausage instead.
1 pound (454g) French loaf, cut into 1/2-inch cubes (about 10 cups)
¼ cup butter
2 cups finely chopped onion (1 large onion)
2 cups finely diced celery (about 4 stalks)
1 tablespoon ground sage
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
8 cups chopped mushrooms (454g, 16 oz)
¼ cup finely chopped parsley
1 cup low-sodium chicken broth
- Preheat oven 375°F.
- Place cubed bread in a large bowl. Set aside.
- Melt butter in a large frying pan over medium heat. Add onion, celery, sage, thyme, ½ teaspoon salt, and pepper. Cook and stir until onion has softened, about 10 minutes. Add to the bowl of bread.
- Return frying pan to medium heat; add mushrooms and ½ teaspoon of salt. Cook, stir occasionally until all the liquid has evaporated, about 10 minutes. Add to the bowl of bread, along with parsley, chicken broth, and a whisked egg. Toss bread mixture until the bread is no longer dry looking, about 1 minute.
- Pack bread mixture into a 1/3 cup measuring cup, scoop out and pack into a ball, place on a parchment lined baking sheet. Repeat with remaining stuffing. Bake stuffing balls for 20 to 25 minutes.
Mushroom Stuffing Ball Tips:
- Make these in advance and save yourself some time! Put the Mushroom Stuffing Balls (unbaked) in a freezer safe bag and freeze. On the day you want them, thaw them in the fridge and follow normal baking directions.
PS. In the original post for these Stuffing Balls, I mentioned watching the classic SNL “Schweddy Balls” skit. It’s still funny after all these years since it first aired.